[Sca-cooks] Radishes

Gretchen Beck grm at andrew.cmu.edu
Thu Nov 22 11:06:56 PST 2007

--On Thursday, November 22, 2007 12:19 PM -0600 Michael Gunter 
<countgunthar at hotmail.com> wrote:

>> I never like canned olives. When i > lived in France i was converted to
>> good olives and now i can get them > in most of my local markets, here
>> in Berserkely. But i still love raw > radishes.
> Radishes spread with butter and a sprinkle of salt is a traditional
> bar food in France and the continent.
> I keep meaning to try it. Sounds great to me.
> I wonder if I can find any period reference....but I would think that was
> very commoner food and never mentioned. I'd love to serve them in a
> tavern or inn one of these days.

I like radish sandwiches with dark rye bread, butter, and salt.

Platina mentions just plain radishes as going will in the third "close the 
stomach" course. Since he doesn't say anything about preparation (that I 
can recall), I assume he means raw. Raw certainly fits with the other 
things in the third course.

toodles, margaret

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